Sabor y Fuego Latin Fusion

1001 N Macdill Avenue, Tampa, FL 33607 · Permanent Food Service · License 3919019

Official report

out of 100

Grade D

Safety score 68 of 100

Latest visit: Jul 31, 2026

What drove the grade

Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction.High priority · fixed by the Jul 31 follow-up · 12 other violations

How the score was calculated

Starting score100
Violations at the Jul 30 routine inspection
5 high priority (fixed by the Jul 31 follow-up), 5 intermediate (1 fixed on the spot), 3 basic
-32
Safety score68

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Jul302026

Routine inspection

13 violations found · Inspector came back once

Follow-up visitJul 31, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
First visitJul 30, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 violations found:
- 5 High priority
- 5 Intermediate
- 3 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction.
  Fish must be fully cooked or discarded. Raw fish used to prep Ceviche. Employee unable to provide invoice due to owner not onsite.
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  A container of cooked whole potatoes 112-121°F stored in steam well at cook line.
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
  Raw shell eggs stored over unwashed produce in large reach-in cooler in kitchen.
  Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw steaks stored over cooked pasta and cut peppers in drawer cooler at cook line.
- Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
  Employee handled soiled food containers, then returned to prep food at cook line with new gloves but not washing hands first. Discussed with operator about proper gloves changing and handwashing procedures.
Intermediate5
- Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Large trash can stored in front of the handwash sink by three-compartments sink. Employee relocated trash can.
  Fixed on the spot
  No paper towels or mechanical hand drying device provided at handwash sink.
  At cook line.
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Multiple spray bottles.
- Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic3
- Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
  Multiple storage bins with rice and flour stored on floor in dry food storage room.
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Employee drinks and food stored on prep table at kitchen.
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Employees working in kitchen.
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.